Floyd Cardoz's Black Pepper Shrimp

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves Four

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon finely ground black pepper

• 1 tablespoon ground coriander

• 1 pound large shrimp, shelled and deveined

• 1 tablespoon fresh lime juice

• sea salt

DIRECTIONS:

• In a large, shallow dish, combine the olive oil, pepper and coriander.

• Add the shrimp and turn to coat well. Cover and refrigerate overnight.

• Light grill over high heat.

• Stir the lime juice into the shrimp and season with salt.

• Grill the shrimp until just cooked through, about three minutes per side.

• Serve hot.